Imperial salad

Imperial salad

Recipe from the Black Countess of the Imperial Salad Ingredients2 heads of Chioggia salad100 g of tender spinach leaves1 head of Belgian salad1 head of lettuce meloneaceto flavored with raspberry oil, salt, pepperPreparationThe characteristic of this salad is to be prepared with whole leaves, possibly all of the same size. For this reason it is advisable to buy larger quantities in order to be able to choose the most suitable leaves. Clean and wash all the salads and place them in a large crystal salad bowl trying to alternate the colors of the leaves. The Belgian leaves should be cut in half, keeping only the pointed part. Clean the half melon, remove the skin, cut the pulp into slices and then into triangles. Distribute the slices of melon in the salad bowl, alternating them with the different types of leaves in order to obtain a pleasant chromatic effect. In a bowl beat with a fork a pinch of salt and ground pepper with a tablespoon of vinegar and 5-6 tablespoons of oil and pour the vinaigrette on the salad only when it is ready to serve.



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